Cucumber Apricot Couscous Salad
Ingredients
The Salad
-
1
cup
Israeli Couscous
-
2
tablespoons
Olive Oil
-
3
pieces
Persian Cucumbers
-
½
piece
Red Onion
-
4
pieces
Apricots
-
1
bunch
Mint
-
½
cup
Sliced Almonds
The Dressing
-
⅓
cup
Extra Virgin Olive Oil
-
2
tablespoons
Red or White Wine Vinegar
-
1
tablespoon
Honey
-
1
teaspoon
Cumin
-
2
cloves
Garlic
-
1
teaspoon
Kosher Salt
-
½
teaspoon
Ground Black Pepper
Instructions
- Prepare the couscous by adding it, water, and olive oil to a pot and heating over medium-high until boiling.
- Cover the pot, reduce heat to low, and cook until the liquid is absorbed, about 14 minutes.
- While the couscous cooks, chop the cucumbers, red onion, apricots, and mint.
- Toast the sliced almonds under the broiler for 1-2 minutes until golden, watching closely.
- Whisk together all dressing ingredients in a small bowl.
- Once the couscous is done, combine it with the chopped vegetables and dressing in a large bowl.
- Serve immediately or store leftovers in an airtight container in the fridge for up to one week.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
14g
Total carbohydrates
28g
Total protein
6g
Sodium
300mg
Cholesterol
0mg
You might also like